About this role
Education: College/CEGEP. Work setting: Rural area. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Cost products and services. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Leading/instructing individuals. Provide customer service. Supervision: 5-10 people. Computer and technology knowledge: MS Excel. MS Office. MS Outlook. MS PowerPoint. MS Windows. MS Word. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Accurate. Client focus. Dependability. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Screening questions: Do you have experience working in this field?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Experience: 1 year to less than 2 years. Other benefits: Parking available.